FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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saturated fats
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unsaturated fats
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transfats
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non-fats
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Detailed explanation-1: -Unsaturated fats are usually liquid at room temperature. Vegetable oils, nuts and fish have mostly unsaturated fats. There are two types of unsaturated fats: monounsaturated and polyunsaturated.
Detailed explanation-2: -Therefore, unsaturated fats are usually liquid at room temperature. and These usually come from plant sources, such as corn, olives, and soybeans. Studies have shown that a diet high in saturated fats can raise the level of LDL cholesterol in the blood.
Detailed explanation-3: -The correct answer is (a) a higher number of cis double bonds. Cis double bonds create kinks in the hydrocarbon chain of a fatty acid. This prevents the lipid molecules from packing tightly together and solidifying.
Detailed explanation-4: -We commonly call the triglycerides in our food “fats” and “oils.” Fats are lipids that are solid at room temperature, whereas oils are liquid. 2) Phospholipids make up only about 2 percent of dietary lipids. They are water-soluble and are found in both plants and animals.